Pages

Thursday, 11 February 2010

Coconut and Coffee Liqueur Cream Pots

I was given this recipe a few years ago by a friend as I had mentioned that I occasionally enjoyed drinking Kahlua. I have never made this kind of dessert before and as it was quite straightforward I decided to have a go at these a few days ago. These cream pots store well overnight in the fridge, so can be made in advance. I also think they would go down well after a heavy meal and they are really light and quite delightful on the tongue. Between the two flavours, I preferred the Kahlua (see previous post) and D preferred the Malibu especially the additional texture and flavour of the toasted coconut chips. Good thing I attempted both flavours.

Whoops I forgot to turn them out for your eyes, you will just have to take my word that they came out in tact. Coconut and Coffee Liqueur Cream PotsYou will need four ramekins

Ingredients
400ml sweetened coconut milk
½ teaspoon of vanilla extract
4 teaspoons of Kahlua or Malibu. I decided to make two of each flavour.
3 medium free range eggs, beatenOptional: toasted coconut chips for toppingMethod
Preheat oven to gas mark 4.
Heat the coconut milk gently with the vanilla. When it starts to boil remove it from the heat.
When cool enough, add coconut milk to the beaten eggs, beating continually.
Put about 1 teaspoon of Kahlua or Malibu into each ramekin, then pour the custard equally into the ramekins.
Place the ramekins in a deep baking tin, then pour hot water into the tin carefully around the ramekins, so that they are semi-submerged.
Place the pan in the oven and bake for 30 minutes, or until just set.
Allow to cool, then chill before running a small palette knife around the edges and inverting them onto a plate.